Korean-Style Egg Drop Soup (Gyeran Tteokguk)

Ingredients

• 6 cups Chicken broth (low sodium)
• 1 cup Korean rice cakes (sliced)
• 2 large Eggs, beaten
• 1/4 cup Green onions, thinly sliced
• 1 tsp Soy sauce (tamari for gluten-free)
• 1/2 tsp Sesame oil
• 1 clove Garlic, minced
• 1 sheet Dried seaweed (gim), crumbled

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a pot, bring chicken broth to a boil.
2. 2Add sliced rice cakes and cook until they are soft, about 5-7 minutes.
3. 3Reduce heat to low. Slowly drizzle in beaten eggs while stirring gently to create egg ribbons.
4. 4Stir in gluten-free soy sauce, sesame oil, and minced garlic.
5. 5Garnish with green onions and crumbled dried seaweed. Serve hot.

Related Guides